Grilled Tex-Mex Salad
2 ears corn
1/4 cup finely chopped onion
1 (15 ounce) can black beans, rinsed and drained
1 jalapeno chile pepper, chopped, seeds in if you like it hot
1/2 cup chopped red bell pepper
1/4 cup chopped cilantro
1 tablespoon canola oil
2 tablespoons fresh lime juice
1 teaspoon mild chile powder
1/2 teaspoon ground cumin
Place the corn on the grill and roast, turning often, until golden brown on the outside, about 15 minutes. When it cools, cut the kernels off into a bowl.
Add the onions, beans, jalapeno, red pepper, and cilantro.
Combine the oil, lime juice, chile powder, and cumin in a smaller bowl. Pour over the corn and bean mixture, and toss to mix. Let sit in the refrigerator for half an hour before serving.
Yield: 4 servings
Grilled Texas Shrimp
1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and
de-veined (tails left on)
Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.
Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.
Heat marinade to boiling in a non-reactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.
Makes 6 servings.
If you would prefer to broil the shrimp instead of grilling them, place the skewered shrimp on a broiler pan rack. Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on each side.
Tex-Mex Turkey Pizza
Posted by kdipaolo at recipegoldmine.com May 20, 2001
2 1/2 cups cooked rice
2 eggs, beaten
2 tablespoons margarine, melted
2 cups cooked turkey, shredded
1/2 cup onion, thinly sliced
1 (16 ounce) jar chunky salsa, mild
1 (4 ounce) jar black olives, drained
1 cup non-fat Cheddar cheese, grated
1/4 cup cilantro, chopped
In a medium bowl, combine rice, eggs, and margarine. In a 12-inch non-stick skillet, over medium-high heat, cook mixture 2-3 minutes or until mixture starts to set. Do not stir. Reduce heat to low and cook 25 to 30 minutes or until mixture looks dry over the top.
Over top of egg mixture, layer turkey, onion, salsa, olives, cheese and cilantro. Cover skillet and cook 10 to 12 minutes or until cheese has melted.
Makes 6 servings.
Nutrient Analysis per Serving: Calories: 326; Protein: 24 g; Fat: 10 g; Carbohydrates: 32 g
Tex-Mex Pasta Salad
Posted at recipegoldmine.com by Kevin Taylor, the BBQ GURU
1 cup tomato juice
2 tablespoons cider vinegar
1 teaspoon dried cilantro leaves
2 teaspoons chili powder
1 teaspoon ground cumin
Pinch of cayenne pepper
1 (4 ounce) can green chiles, drained
1/2 cup chopped scallions
10 ounces linguine, cooked al dente and
well drained in a colander
1 cup chopped fresh or canned tomatoes
1 cup chopped green bell pepper
Combine tomato juice, cider vinegar, cilantro, chili powder, cumin, cayenne, chiles, and scallions. Toss dressing with cooked linguine. Top with tomatoes and green peppers.
Tex-Mex Dip
1 (10 1/2 ounce) can jalapeno bean dip
Avocado Mix
3 ripe avocados
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Sour Cream Mix
1 (8 ounce) container sour cream
1/2 cup mayonnaise
1 package taco seasoning mix
Topping
1 large bunch green onions, chopped
3 medium tomatoes, seeded and chopped
2 (3 1/2 ounce) cans black olives, chopped
1 package shredded Cheddar cheese
Spread bean dip on large platter; top with avocado mix. Spread on sour cream mix. Over this sprinkle onions, tomatoes and olives. Cover completely with shredded cheese.
Chill and serve with large tortilla chips.
Tex-Mex Cranberry Salsa
1 (16 ounce) can whole-berry cranberry sauce
1/4 cup canned jalapenos, chopped
1 green onion or scallion, sliced
1 teaspoon dried cilantro
1 teaspoon ground cumin
1 teaspoon lime juice
Combine all ingredients in a medium mixing bowl. May be stored in the refrigerator for up to 1 week. Makes about 2 cups. Serve with chips or as a condiment for poultry or pork.